Strawberry Sorbet
3 cups strawberries*
2 cups sugar
2 cups whole fat buttermilk
Yield: 8 one scoop servings
1. Wash, hull, and trim berries.
2. Place all ingredients in a food processor.
3. Liquify until smooth.
4. Pour into a plastic freezer container.
5. Let freeze overnight.
6. Use an ice cream scoop to serve.
7. Garnish with a sprig of mint.
* For variety, try with lemons or limes, peaches, or blueberries.
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Crab Salad
1 pound fresh crab meat (we used the kind in a container in the fresh meat section)
½ cup diced celery
2 tablespoons diced parsley
juice of 1 lemon
3 tablespoons extra virgin olive oil
salt and pepper to taste
whole head butter lettuce
2 avocados
Yield: 4 servings
1. Drain crabmeat and flake
2. Mix first 6 ingredients in a bowl.
3. Plate salad on top of 2 leaves of butter lettuce
4. Serve with a slice of avocado
Gazpacho Shots
NOTE: Consistancy can be thicker or soupier depending on the amount of Zing Zang mix. If you want to serve them as drinks, add more mix. We served ours with small spoons. For a more festive gazpacho, add vodka to taste!
1 cup chopped fresh tomatoes
½ cup chopped green pepper
½ cup chopped celery
½ cup chopped cucumber
½ cup chopped sweet onion
1 tablespoon diced parsley
1 tablespoon diced cilantro
1 teaspoon Worcestershire
3 tablespoons wine vinegar
2 tablespoons lemon juice
2 cups Zing Zang Bloody Mary mix
Yield: 6 servings
1. Combine all ingredients
2. Cover and chill for 4 hours
3. Serve in shot glasses or miniature drink glasses (we found these at World Market)
4. Garnish with cilantro and lemon
Mango Peach Salsa
1½ cups fresh tomatoes
2 cups fresh peeled peaches (diced)
½ cup chopped red onion
½ cup chopped yellow pepper
1 cup chopped peeled mango
2 tablespoons diced jalopeno pepper (remove seeds)
2 tablespoons fresh lime juice
1 tablespoon diced cilantro
Your favorite tortilla chips
1. Combine all ingredients
2. Cover and chill for 4 hours
3. Find a festive container and garnish with a lime. (We found this oversize mug at Anthropologie.)
4. Serve with your favorite tortilla chips.
Photography by Jean Allsopp
